On days when I crave for lighter food, I turn to this sliced fish soup with a generous serving of vegetables.
We don’t eat fish bones but we can definitely make delicious broth out of it. Making soup with bones encourages using leftovers and avoid food waste.
This nourishing soup is made from fish and fish bones, with no added milk and no added soup stock.
The milky, light brown soup is soothing, full of flavors and packed with nutritious goodness.
When ready to eat, just add fresh sliced Batang Fish (Spanish Mackerel) to the soup along with selected vegetables. And top with fried shallots, fried anchovies and peanuts. Complete with a plate of sliced red chilli, vinegar and soy sauce for dipping.
This soup is just amazing.
Pot To Plate 